Neapolitan Pasta Frittatine

Method

1. In a pan, heat a drizzle of oil and add a garlic clove. Sauté the cubed ham and peas with a pinch of salt for a couple of minutes.
2. Remove the garlic and set the filling aside.
3. Cook the bucatini until 2-3 minutes before al dente, drain and let cool slightly.
4. Chop the bucatini coarsely.
5. In a bowl, combine the bucatini with béchamel sauce, the filling, and grated cheese. Mix well.
6. Transfer the mixture onto a large sheet of parchment paper. Shape into a log about 50 cm long (this will yield about 15 frittatine).
7. Wrap tightly and refrigerate for at least 2 hours.
8. Once firm, cut the log into 3 cm thick discs.
9. Prepare the batter: in a bowl, gradually whisk flour into water until smooth.
10. Shape each disc by hand, dip in batter, then coat with breadcrumbs.
11. Heat oil to 170-180°C. Fry 2-3 frittatine at a time until golden brown.
12. Drain on paper towels and serve.